Meet The Team
Our Chef and his culinary team are excited to unveil our banquet menu featuring a wide range of options designed to meet every event’s needs and reflecting Charlevoix’ celebrated products and gastronomy.
Nestled in the heart of a region renowned for its natural beauty and only 90 minutes East of Quebec City, Fairmont Le Manoir Richelieu is the leading conference venue in the Charlevoix region. From our grand ballroom that can accommodate up to 1,000 delegates to well-appointed rooms suitable for smaller gatherings complemented by a genuine and professional service, our resort is the ideal choice for the discerning conference planner and their guests.
Our banquet menu features organic foods produced locally with the highest respect to the environment as well as health choices included in our Lifestyle Cuisine. Our Convention and Banquet Services team will be happy to provide any additional required information.
Paul Johnston, CMP
Born and raised in Montréal, graduate in Hotel Management from LaSalle College and a Certified Meeting Professional, Paul comes to Le Manoir Richelieu with over 15 years of experience in the hotel and restaurant industry.
Joey Labrie
Originally from Quebec City, Joey has a Diploma of Collegial Studies in Restaurant Management Techniques from Mérici Collégial Privé. Passionate about the hotel and restaurant business, he began his career at Fairmont Le Manoir Richelieu in 2016 during a holiday season.
Hugo Monmouton
Originally from south-west France, Hugo graduated with a degree in international management in luxury hospitality, and joined the Conventions and Banquets team in June 2023.